Brioche

In this cookbook I have, Flour, a lot of the pastries recipes use brioche as the main component. Brioche is a very light, buttery, and slightly sweet yeast bread. It super easy to make (the mixer does the work for you!) and can be used for many different recipes! A few recipes I've made using brioche are Sticky Buns, Craqueline, and Sugar and Spice Brioche Buns. Who says you need to make it into a pastry? You can simply bake it into a loaf and eat slices of it or make French toast. Brioche is so versatile!

 My crazy Brioche cookbook. Well, not everything is made of Brioche; I just like to exaggerate. 

The beginning.

Easy to roll out.

Sticky Buns

Craqueline

Sugar and Spice Brioche Buns

Brioche
(Adapted from Flour)


DO NOT HALF THIS RECIPE!!!


2 1/4 cups all-purpose flour
2 1/4 cups bread flour
1 1/2 packages (3 1/4 teaspoons) active dry yeast
1/3 cup plus 1 tablespoon sugar
1 tablespoon salt
1/2 cup cold water
5 eggs
1 cup plus 6 tablespoons unsalted butter, at room temperature and cut into 10 pieces.
Directions:
1. Using a stand mixer fitted with the bread hook, combine the flours, yeast, sugar, salt, water, and eggs for 3 to 4 minutes. Stop the mixer and scrape down the sides. Mix on low for another 3 to 4 minutes.
2. On low speed, add the butter one piece at a time until it disappears into the batter.
3. Once all the butter is combined, turn the speed up to medium and beat for another 15 minutes, occasionally scraping the sides. Once it has come together into a ball of dough, beat on high for 1 minute. The dough should hold shape but still have some give.
4. Cover the bowl and place in the fridge to proof for 6 hours or overnight.
5. Make into a pastry or line two 9 by 5 inch loaf pans with parchment paper. Divide the dough in half and press each into a 9 inch square. Fold the bottom half 2/3 the way up, then fold the remaining top third over that. Place the seam side of the dough into the prepared pan. Cover with plastic wrap and let proof in a warm spot for 4 to 5 hours.
6. Preheat the oven to 350 degrees. In a small bowl, wisk an egg until blended. Gently brush the top of the loaves with the egg.
7. Bake for 35 to 45 minutes, or until the tops and sides are completely golden brown. Let cool for thirty minutes.